One thing this season of quarantine has inspired me to do is come up with some new recipes, to venture outside of what is my go to recipes. I don’t know if any of you can relate but I am doing my best to not waste food or let it go bad before I use it all the while still trying to feed my family healthy meals. I pulled out all the veggies that needed to be used up and some steak from the freezer to create this beautiful stir-fry!
The sauce was delicious and so simple! You could use any veggies you have and even switch out the steak for chicken. If you are using steak I would recommend slicing it then, throwing it in a ziploc bag to marinate for 30 minutes. This will give the meat time to tenderize with the baking soda, cornstarch and soy sauce. We try and keep the sodium down here so I prefer a low sodium soy sauce or even better yet, coconut aminos.
1 red pepper, chopped
3 carrots, sliced
1 cup sugar snap peas
1 cup purple cabbage shredded thin
1 head of broccoli, broke into small chunks.
1 lb sirloin steak, thinly sliced
1 Tablespoon sesame oil
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
1/3 cup Hoisin sauce
1/3 Lite Soy sauce (or coconut aminos)
1 Tablespoon srirachi sauce
Serve with Rice
- Slice meat thin. This works best if you slice it when the meat is partially frozen. It will give you the most control with your slices.
- Mix Meat with 2 Tablespoons of soy sauce, 2 teaspoons of cornstarch and 2 teaspoons of baking soda. Toss and leave sit for 30 minutes to help tenderize the meat.
- Mix sauce ingredients together and set aside.
- Heat up the sesame oil on Medium high. Once oil is hot cook the meat in 2 batches. When meat is browned, remove meat and set aside.
- Add vegetables to the same pan the meat was cooked in and saute for 2-3 minutes.
- Add meat back in and pour sauce over the top. Mix together and cook for an additional 2 minutes.
- Serve immediately with rice.